Butterbeer Pancake Recipe

I’ve been debating lately on a butterbeer recipe to try, and wondered how to incorporate it into breakfast food. My love for breakfast food rivals my love for Harry Potter.

A little thinking and my brain had a lumos moment! How amazing would it be to have butterbeer pancakes instead of buttermilk pancakes?

I had really high expectations for my creation, and I’m so glad it did not disappoint. The butterbeer pancakes were the perfect blend of sweet and savory!

As I mentioned before in the sorting hat cupcake recipe, I am not one for baking from scratch. I decided to use Hungry Jack buttermilk pancake mix, and it worked really well!

Instructions

Here are all the ingredients:

To start, measure out 1 cup of butterscotch chips.

Next, you’ll have to crush the chips into a fine powder. A food processor would work for
this step, but honestly I put them in another mixing bowl and used a wine bottle to smash them into smaller pieces. When the pieces were small enough, I threw them in a blender to finish making them into powder. If the blender makes your powder stick together, separate it by using a whisk.

After you have your butterscotch powder, add 1 ½ cups of pancake mix.

I used ¾ cup of water and 1 tsp of rum extract to mix with the dry mixture, but use what you need to make the pancake mixture without making it too wet.

Get ready for some good smells! I took about ⅓ cup of mixture and cooked it on one side for 1 ½ minutes before flipping.

If you like you can add syrup, whipped cream, and leftover butterscotch chips to top your butterbeer pancakes!